Recipes

Shredded Egg Rasam - Spicy Tomato Soup

Shredded eggs top this South Indian spicy tomato soup scented with mustard seeds and curry leaves.
Serves 2
Prep Time 20 min
Cook Time 20 min
Print Recipe

Ingredients

  • Ingredients

    • 1 tbsp (15 mL) oil
    • 1 tsp (5 mL) brown mustard seeds
    • 10 curry leaves
    • 1 large tomato, finely cubed
    • ½ cup (125 mL) canned crush tomatoes
    • 1 ½ tsp (7.5 mL) salt (or to taste)
    • 1 tsp (5 mL) jaggery or sugar
    • 1 tsp (5 mL) garlic paste
    • ½ tsp (2.5 mL) turmeric
    • 2 ½ cup (625 mL) water (add extra to make a thinner soup)
    • ¼ cup (60 mL) cilantro, finely chopped

  • Rasam Masala

    • 1 tsp (5 mL) coriander seeds
    • ½ tsp (2.5 mL) black peppercorns
    • ½ tsp (2.5 mL) cumin seeds
    • ¼ tsp (1.25 mL) fenugreek seeds
    • 2 dried red chilies

  • Shredded Egg

    • 2 eggs
    • Pinch of salt
    • 1 tsp (5 mL) oil

Instructions

  • Rasam Masala

    • Step 1

      Heat a skillet on medium-high. Add coriander seeds, black peppercorns, cumin seeds, fenugreek seeds and dried red chilies and toast spices for a couple of minutes. Set spices aside to cool.

  • Soup

    • Step 1

      In a mortar and pestle or spice grinder, finely grind rasam masala. Set aside.

    • Step 2

      In a medium pot heat oil on medium-high. Add mustard seeds and fry until they pop. Add curry leaves and fry for a minute. 

    • Step 3

      Stir in tomato and cook for a minute. Add crushed tomatoes, salt, jaggery, garlic paste, turmeric and rasam masala. Cook for a couple of minutes. Add water to thin out into a soup. Simmer for 10 minutes.

    • Step 4

      In a small bowl, whisk one egg with salt. In a medium skillet, heat oil on medium-high. Add egg and form a thin crepe. Cook for a couple of minutes until bottom is cooked. Flip and cook the other side. Remove egg to cutting board. When egg crepe is cool, roll into a log and cut into shreds using a sharp knife. Repeat with second egg.

    • Step 5

      Spoon rasam into a bowl and arrange shredded egg on top of soup. Garnish with cilantro.

Paperclip IconTips

This soup is recognized as a wonderful remedy during cold and flu season.

Nutrition Facts

Per serving
Calories229
Fat16 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate15 g
Fibre4 g
Sugars7 g
Protein9 g
Sodium2030 mg

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